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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (June 6, 2001)
ÍJUN«$aw! The INDEPENDENT, Mây-TS728BT L ig h t th e sky with donations Cookin’ with Gladys Bake at 350 degrees, 35 to 40 minutes. 4 to 6 servings. By Gladys Sharar Fundraising is underway tor this year’s Fourth of July cele bration in Vernonia. Contribu tions of any amount toward the 2001 fireworks display will be gratefully accepted and con tributors’ names will be dis played at the fireworks site. Nanette Leonetti, our cook for June, has lived in Vernonia about nine years.. She and her husband, Mario, still have three children at home, which keeps her busy along with helping out at their restaurant, Leonetti’s Pizza and Grill. Family meals are something she still loves to prepare, whenever she has time. Her stepmom played a big part in teaching her the basics of cook For more information, call ing and she learned a lot on her own, Carolyn Keasey, 503-429-2021, through trial and error. or Enid Parrow, 503-429-8134. Try one of her family’s favorite recipes as you plan Father’s Day din St. Vincent dePaul ner. changes schedule Beginning in June, the Ver nonia center of St. Vincent de- Paul, will change the day free clothing is available, from Tuesday to Thursday. The time will remain unchanged, from 10:00 a.m. to 12:00 p.m. For further information, call St. Mary’s Catholic Church, 503-429-8841. S eren ity (jardeni S h r b a ló ¿Jiientiaí O ili S t e r t bi NAN’S CHOCOLATE BLISS CAKE 1 pkg. (2 layer size) chocolate cake mix 1/2 cup International coffees, any flavor 8 oz. sour cream 1/2 cup water 1 pkg. (4 serving size) chocolate flavor instant pudding 4 eggs 1/2 cup oil 8 oz. semi-sweet baking chocolate, chopped Beat all ingredients, except chopped chocolate, in a large bowl with electric mixer on low speed, just until moistened, scraping bowl often. Beat on medium speed 2 minutes, or until well blend ed. Stir in chopped chocolate. Spoon batter into lightly greased and floured 12 cup fluted tube pan, or 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes on cooling rack. Loosen cake from side of pan with spatula or knife. Invert cake onto rack and gently remove cake. Cool completely on rack. Sprinkle with powdered sugar, if desired, or drizzle with melted chocolate. Soothina S te r b a t ß a l » m i EASY FRUIT COBBLER B a tik s C ry s ta ls T ye -D ye C lo th in g C u s to m L a m p S hades C u s to m P illo w s S ta tu a r y & Sountainó Tues-Fri 8-4 ❖ Sat 10-6 998 Bridge S t., Vernonia 503-429-4064 1/2 cube margarine 1-1/2 cup sugar 3/4 cup milk 3 cups sweet fruit, cut up 1 cup flour 2 tsp. baking powder dash of salt cinnamon to taste Melt margarine in bottom of 8 x 8 inch pan. In mixing bowl, combine flour, 1 cup sugar, baking powder, milk and salt. Mix together and pour over margarine. Mix fruit, 1/2 cup sugar and cinnamon. Place fruit mixture on top of batter. — — ChurehDirBctary . ■ ■■/■■, /' ,< ' : » A ” ¿ ~ - s ■ ' , - ’■ -Z;: ' ; / < » >ï a F irst B aptist C hurch Grant Williams, Pastor 957 State Avenue Vernonia, 503 429-6790 John Cahill, Pastor 359 “A” Street Vernonia, 503 429-1161 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Children's Church w/Nursery Evening Fellowship 6:00 p.m. Nursery Care AWANA, Wednesday 3:15 p.m. Prayer Meeting, Wed. 7:00 p.m. Men’s Group, Thursday 7:30 p.m. Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship Saturday, 6:00 p.m. S t . M ary ' s C atholic C hurch G race R eformed B aptist C hurch Pastoral Associate Juanita Dennis 960 Missouri Avenue Vernonia, 503 429-8841 D.J. Dickey, Pastor Grant & North Streets Vernonia, 503 429-3110 Mass Schedule 1st & 3rd Saturdays 4:30 p.m. 2nd & 4th Sundays 12 Noon Sunday Services: Adult Prayer & Children's Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 5:00 p.m. Religious Education 2nd & 4th Sundays 10:30 a.m. Wednesday Service: All Family Bible Study, 7:00 p.m. Roger Kruger, Pastor, 397-6883 2nd Ave. and Nehalem St. Vernonia, 503 429-1941 F irst C hristian C hurch Sabbath School 9:15 a.m. Morning Worship, 11:00 a.m. Tuesday Prayer, 7:00 p.m. Sunday School 9:30 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:15 a.m. Children's Choir 3:00 p.m. Family Bible Study 6:30 p.m. Women's Fellowship, 2nd & 4th Wednesdays, 1:30 p.m. NAN’S FAVORITE MACARONI AND CHEESE 1 med. onion, chopped 2 cups uncooked macaroni 3 tbls. margarine or butter, 6 cups boiling water melted 2 tbs. flour 1/4 tsp. salt 1/4 tsp. pepper 1 cup sour cream 1-1/4 cup milk 2 cups sharp Cheddar cheese paprika to taste (Nan says she often adds 1/2 to 3/4 cup of other cheeses, depending on what is on hand around the house) Cook macaroni in boiling water, per instructions on package. While macaroni is cooking, saute chopped onion in small amount of margarine. Drain macaroni and onion, when done. In large saucepan on med. heat, combine margarine, flour, salt and pepper, stirring constantly until bubbling. Add 3/4 cup sour cream and milk gradually, stirring often until thickened. Remove from heat, stir in 1-1/2 cups cheese. Add macaroni and onion. Put into medium casserole dish or oblong glass dish. Spread remain ing sour cream and cheese over top. Sprinkle with paprika. Bake at 350 degrees for 20 to 30 minutes. NAN’S FAMILY FAVORITE MEAT LOAF 1 cup Italian seasoned crushed 3 to 4 tbs. packed brown sugar tomatoes 3 eggs, beaten 1 tsp. ground mustard 1-1/2 to 2 cups Italian bread 4 tsp. Worcestershire sauce crumbs 3/4 to 1 cup finely chopped onion 1/2 tsp. pepper 1 tbls. Italian seasoning 1/2 cup parmesan cheese 1 tbls. chopped garlic 1 !b. sweet Italian Sausage 2 lbs. lean ground beef Combine crushed tomatoes, brown sugar and mustard in large bowl. Save 1/2 cup for topping. Add eggs, Worcestershire sauce, bread crumbs and seasoning to remaining tomato mixture. Mix well. Let stand for 5 minutes. Crumble beef and sausage, onion and parmesan cheese. Mix well with egg mixture. Divide into 18 muffm cups, about 1/2 cup each. Bake at 375 degrees for 18 to 20 minutes. Spoon on reserved topping (optional-sprinkle lightly with parmesan cheese). Bake additional 7 to 10 minutes. SALMON EGG FOO YOUNG By Gladys 1 (7-3/4 oz.) can salmon 1/2 lb. fresh bean sprouts 5 eggs 1 med. onion 1 tbls. soy sauce oil (for frying) «» - V ernonia C ommunity C hurch Joel Stith, Pastor 410 North Street Vernonia, 503 429-6522 Page 7 S eventh D ay A dventist C hurch of J esus C hrist of L atter D ay S aints Lee Knowlton, Branch President 1350 E. Knott Street Vernonia, 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. '7 0 a S t . A ugustine (C anterbury ) E piscopal C hurch The Rev. Robert Grafe, Pastor 375 North St. (Vernonia Grange Hall) Vernonia, 503 429-3700 Sunday Services 10:00 a.m. Drain and flake salmon. Beat eggs; add onion, bean sprouts, soy sauce and salmon. Mix well; fry in oil about 1/4 cup at a time as you would pancake. Top with sauce. Sauce 4 tsp. soy sauce 2 tsp. cornstarch 2 tsp. sugar 2 tsp. vinegar 1 tsp. salt 1 cup cold water Combine in a saucepan, the soy sauce, cornstarch, sugar, vinegar and salt. Stir in water. Cook over low heat until thick. N ehalem V alley B ible C hurch Jerry James, Pastor 500 California Ave Vernonia, 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ernonia F oursquare C hurch Pastor Paul Pastor 850 Madison Avenue Vernonia, 503 429-1103 Sunday Worship Service: 10:30 a.m. Children's Sunday School Wednesdays 7:00 p.m. Evening Service Youth Ministry Children’s Ministry Nursery Available SISTER MARY’S SHRIMP MARGUERITE (This is an elegant dish for special company dinner) By Gladys 2-1/2 lbs. medium shrimp 1/4 cup green pepper,finely 2 tbls. salad oil chopped 1 tbls. lemon juice 1/4 cup onion, finely chopped 2 tbls. butter 1 cup heavy cream 1/4 tsp. black pepper 1 can tomato soup 1 cup raw, long grain rice, cooked 1/2 cup sherry wine 8 to 10 grains cayenne pepper 1/4 tsp. salt or to taste 3/4 cups slivered almonds paprika Cook and clean shrimp. Bring to boil only. Drain well. Toss shrimp with salad oil and lemon juice. Saute in butter with black pepper, cayenne pepper, green pepper and onion. Place in a 1- 1/2 quart casserole with cream, tomato soup, wine and salt. Add rice (should be very dry) and slivered almonds. Gently combine all ingredients. Sprinkle top with paprika. Bake at 350 degrees for 45 minutes to 1 hour, or until rice is tender. Serves 6 to 8. Men’s Ministry 7:45 a.m. 3rd Saturday each month A ssembly of Serving the Community since 1 993 G od Darwin Harvey, Pastor 662 Jefferson Vernonia Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Evening Worship 6:00 p.m. R e t ir e m e n t R e s id e n c e An Alzheimer's Specialty Home Licensed • Class II DONNA FOSTER - PROVIDER 16941 Tim ber Rd. East • Vernonia, OR 97064 • 503-429-1152
